Your favorite cooking implement.

[Dale Moser]

Just returned from lunch with a new 12" cast iron skillet, the 10 1/4" just didn't look like the tool for the job, plus we have 1 great big burner on the stove. And at 12.50$, I can always add the smaller one later. Lard goes in it tonight!



For the record, cookin tools.......allsome!

[CHUD]

Just returned from lunch with a new 12" cast iron skillet, the 10 1/4" just didn't look like the tool for the job, plus we have 1 great big burner on the stove. And at 12.50$, I can always add the smaller one later. Lard goes in it tonight!



For the record, cookin tools.......allsome!

What do ya'll cook with a skillet of the cast iron type. Give me some ideas about getting one with so manyh of you using them.

[CaptJack]

CHUD - I cook everything in a cast iron skillet that I used to cook in a teflon skillet - they just do it better because of the way they hold and transfer heat
but be aware that you never use a cast iron skillet on high - you don't need to - they are far more efficient than aluminum or stainless
and you never wash a cast iron skillet (any cast iron) with soap (ruins it and it's "seasoning") just wash it out with water and a green scrubber sponge
if you're going to put it away for awhile and not use it every day, wipe it down with a little veg oil and a paper towel
I use my "everyday skillet" every day so I don't need to oil it after I use it - just wipe it dry and let it live on top of the stove - but all my other cast iron is wiped down with a thin coat of veg oil before I put it away

anything that you "stick / burn" to the bottom of a cast iron skillet - after you scoop out the food, pour water in it and let it sit on the burner as it cools down - all the "stuck" will wash out just fine in a few minutes

~~~~~~~~~~~

Dale - it's just me & Debbie - I don't normally need anything bigger than the 10" - but I've got 4 different sized skillets, 3 dutch ovens, etc

[BadtotheBow]

CHUD - I cook everything in a cast iron skillet that I used to cook in a teflon skillet - they just do it better because of the way they hold and transfer heat
but be aware that you never use a cast iron skillet on high - you don't need to - they are far more efficient than aluminum or stainless
and you never wash a cast iron skillet (any cast iron) with soap (ruins it and it's "seasoning") just wash it out with water and a green scrubber sponge
if you're going to put it away for awhile and not use it every day, wipe it down with a little veg oil and a paper towel
I use my "everyday skillet" every day so I don't need to oil it after I use it - just wipe it dry and let it live on top of the stove - but all my other cast iron is wiped down with a thin coat of veg oil before I put it away

anything that you "stick / burn" to the bottom of a cast iron skillet - after you scoop out the food, pour water in it and let it sit on the burner as it cools down - all the "stuck" will wash out just fine in a few minutes

~~~~~~~~~~~

Dale - it's just me & Debbie - I don't normally need anything bigger than the 10" - but I've got 4 different sized skillets, 3 dutch ovens, etc

Im with ya there! I love mine. I cook everything in mine. I have a 12 inch, 10 inch, 8 inch, 12 inch dutch oven, 10 inch dutch oven, flat griddle, corn bread dish, and a basting bowl! You can cook ANYTHING!!!

[Barhall]

I love my dutch oven. Amazing what one will do. The webber kettle is ok too. Loved my smoker when I had it, always looking for a deal on a new one.

[Dale Moser]

CHUD - I cook everything in a cast iron skillet that I used to cook in a teflon skillet - they just do it better because of the way they hold and transfer heat
but be aware that you never use a cast iron skillet on high - you don't need to - they are far more efficient than aluminum or stainless
and you never wash a cast iron skillet (any cast iron) with soap (ruins it and it's "seasoning") just wash it out with water and a green scrubber sponge
if you're going to put it away for awhile and not use it every day, wipe it down with a little veg oil and a paper towel
I use my "everyday skillet" every day so I don't need to oil it after I use it - just wipe it dry and let it live on top of the stove - but all my other cast iron is wiped down with a thin coat of veg oil before I put it away

anything that you "stick / burn" to the bottom of a cast iron skillet - after you scoop out the food, pour water in it and let it sit on the burner as it cools down - all the "stuck" will wash out just fine in a few minutes

~~~~~~~~~~~

Dale - it's just me & Debbie - I don't normally need anything bigger than the 10" - but I've got 4 different sized skillets, 3 dutch ovens, etc

If you do get something hornery stuck to it, wad up a ball of aluminum foil and use it for a scrubber.....and don't cook it so hot next time.

I try to cook enough of whatever for me to eat for lunch the next day, plus it looked like two sirloins would fit better in the 12"er!


On a related note, what are your thoughts on "reclamation" of a badly abandoned 12" dutch oven? I let someone use it at the lease several years ago and it was left outside. Since then I've just cooked mostly dry stuff in it with it lined in foil. I've got a wire cup for my 4" girnder that I'll start with, then I've heard something about vinegar to help remove the rust???

[LSU FAN]

i still love grillin on the traditional "ole smokey"...for some reason it cooks evenly and tossing a lil mesquite wood in with the charcoal just scratches my itch...ill never get rid of it

[Sean]

If you do get something hornery stuck to it, wad up a ball of aluminum foil and use it for a scrubber.....and don't cook it so hot next time.

I try to cook enough of whatever for me to eat for lunch the next day, plus it looked like two sirloins would fit better in the 12"er!


On a related note, what are your thoughts on "reclamation" of a badly abandoned 12" dutch oven? I let someone use it at the lease several years ago and it was left outside. Since then I've just cooked mostly dry stuff in it with it lined in foil. I've got a wire cup for my 4" girnder that I'll start with, then I've heard something about vinegar to help remove the rust???

Sandblast it and restart the season process. I had the same thing happen to mine a few years ago.

I mainly cook on my disc cooker or homemade grill. Use cast iron pretty regular also.

[CaptJack]

Dale - I agree with Sean - sand blast it - or use the wire brush - get all the rust off - then re-season with lard in the oven - maybe two or three coats

[Dale Moser]

Roger that! Found some other usefull info on the net, I'm gonna work on that this weekend.

Forgot to hit the grocery store for lard on the way home yesterday, so I started the new one off with bacon grease. Went through 3 warm-cool cycles, with a wipe down in between each. Probly cook some bacon & eggs for breakfast tomorrow!

[temple droptine]

Dale, I just got hungry looking at your posts. I need to get all my cast iron back out and start cooking on it again.

Question for all of you with experiance with CI. Can it be used on a flat top electric stove without scratching the surface too bad?

-crb

[flufster]

Dale, I just got hungry looking at your posts. I need to get all my cast iron back out and start cooking on it again.

Question for all of you with experiance with CI. Can it be used on a flat top electric stove without scratching the surface too bad?

-crb

thats the problem i have too...cant get near the glass stove with my cast iron

[Dale Moser]

Glass cooktop be ****ed! I hate that thing anyway...

[Burntorange Bowhunter]

So, it will heat properly on the smooth surface elctric stove? I hate that thing.

[RedDevil]

So that bacon wrapped asparagus looked pretty darn good!